The most important thing to remember when cooking liver is that overcooked liver will only remind you of why you hated it as a child. Liver should have a distinctive taste not a strong taste. Overcooked liver tastes like shoe leather. Liver is delicate and requires quick, hot cooking, literally tossed in a pan for a few minutes, and then it will melt in your mouth.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 15 minutes

5 tablespoons unsalted butter

12 scallions, white part only, finely chopped

3 garlic cloves, finely chopped

3/4 cup finely chopped fresh parsley

1 pound veal liver, cut into bite-sized pieces

3/4 cup dry Marsala wine

Salt and freshly ground black pepper to taste

1. In a large skillet, melt the butter over medium-high heat and once it has stopped bubbling cook the scallions, garlic, and parsley until soft, stirring, 2 to 3 minutes.

2. Add the liver and sear for 1 to 2 minutes a side then add the Marsala, scrape the bottom of the skillet, season with salt and pepper, cover, and cook for 3 minutes. Remove the liver and arrange on a serving platter and cover with the sauce. Serve immediately.

There are so many interesting flavors and combinations here [in Mediterranean Vegetables]. Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are. I can’t wait to cook them myself. - Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook